Author Topic: 2018 Category 15B - Irish Stout - Gold Medal  (Read 1275 times)

Shanna

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2018 Category 15B - Irish Stout - Gold Medal
« on: April 08, 2018, 11:42:19 PM »
This beer got 37 in the Irish Stout category in the 2018 nationals and won the gold medal. Its an evolution of an oatmeal stout recipe that I also entered in the oatmeal stout category (it got 37 in that category too) but did not win a medal. I hope that people get a chance to brew it and enjoy as I know I do.

Type: All Grain
Batch Size: 26.0 l
Boil Size: 34.2 l
Boil Time: 60 min
End of Boil Vol: 30.2 l
Final Bottling Vol: 26.0 l
Fermentation: Ale, Two Stage
Brewer: Shanna
Asst Brewer:
Equipment: Shanna's Equipment

Efficiency: 75.00 %
Est Mash Efficiency: 83.7 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
Total Water Needed: 42.0 l

Mash Ingredients
Amt       Name                                          Type    #    %/IBU
3.500 kg    Golden Promise (Simpsons) (4.0 EBC)                   Grain    1    56.0 %
0.550 kg    Chocolate Malt (933.0 EBC)                          Grain    2    8.8 %
0.500 kg    Caramel/Crystal Malt - 80L (50.0 EBC)                   Grain    3    8.0 %
0.500 kg    Oats, Flaked (toast them under the grill for 20 minutes) (2.0 EBC)   Grain    4    8.0 %
0.400 kg    Brown Malt (128.1 EBC)                            Grain    5    6.4 %
0.400 kg    Munich Malt (17.7 EBC)                            Grain    6    6.4 %
0.200 kg    Black (Patent) Malt (1333.0 EBC)                      Grain    7    3.2 %
0.200 kg    Roasted Barley (1367.0 EBC)                         Grain    8    3.2 %

Mash Steps
Name    Description    Step Temperature    Step Time
Mash In    Add 20.3 l of water at 76.2 C    66.0 C    60 min
Mash Out    Add 12.5 l of water at 94.2 C    75.6 C    10 min

Sparge Water Acid:
Fly sparge with 9.2 l water at 75.6 C
Add water to achieve boil volume of 34.2 l

Estimated pre-boil gravity is 1.043 SG

Boil Ingredients
Amt          Name                            Type       #    %/IBU
30.0 g       Magnum [14.00 %] - Boil 60.0 min             Hop       9    38.9 IBUs
25.0 g       Goldings, East Kent [5.00 %] - Boil 20.0 min      Hop       10    7.0 IBUs
0.50 Items   Whirlfloc Tablet (Boil 15.0 mins)             Fining    11    -
12.0 g       Goldings, East Kent [5.00 %] - Boil 5.0 min       Hop       12    1.1 IBUs

Estimated Post Boil Vol: 30.2 l and Est Post Boil Gravity: 1.051 SG
Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 26.0 l

Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt          Name             Type       #    %/IBU
2.0 pkg       Nottingham Lallemand    Yeast    13    -

Measure Actual Original Gravity _______     (Target: 1.051 SG)
Measure Actual Batch Volume _______     (Target: 26.0 l)
Add water if needed to achieve final volume of 26.0 l
Fermentation
Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)

Dry Hop and Bottle/Keg
Measure Final Gravity: _________  (Estimate: 1.010 SG)
Date Bottled/Kegged: Carbonation: Bottle with 152.93 g Corn Sugar
Age beer for 30.00 days at 18.3 C
Drink and enjoy!
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johnrm

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Re: 2018 Category 15B - Irish Stout - Gold Medal
« Reply #1 on: August 31, 2019, 01:57:03 PM »
@Shanna,
I'm looking at trying this recipe.
What do you mean by 'Sparge Water Acid:'?

DEMPSEY

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Re: 2018 Category 15B - Irish Stout - Gold Medal
« Reply #2 on: September 02, 2019, 12:06:00 PM »
Would it be an acid to lower the sparge PH. By doing this you get the final PH run off below 6 PH and around 5.5PH.
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